Cheesy, rich caramelised onions combined with a saucy meatball sub, what more could you ask for?
Done in 1 hour
Serves 3
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4onions, sliced
50gunsalted butter
3garlic cloves, minced
50gbeef mince
1egg
100gbreadcrumbs
30gchives, finely chopped
1 tbspfresh thyme
40ggruyere, grated
Salt and pepper, to taste
1 tbspflour
300mlgood quality beef stock
1 tbspfresh thyme
2 tbspchives, finely chopped
3rolls
50gunsalted butter
3garlic cloves, minced
30gparsley, minced
Gruyere, grated
Meatballs are packed with slowly caramelised onions, gruyere, chives, thyme, and garlic, tossed in a rich beef broth and onion sauce, loaded into a garlic butter sub roll with even more gruyere and chives. The ultimate comfort food.
Start by slowly caramelising the onions. Do this over a low heat, adding water if necessary to scrape up anything from the bottom. This should take around 45 minutes.
Divide the caramelised onions in two, saving half for the sauce.
For the meatballs, add half of the caramelised onions, thyme, chives, grated gruyere, an egg, garlic, breadcrumbs, salt, and beef mince to a bowl.
Roll into 9 meatballs, pop onto an oiled baking tray and roast in the oven at 200 C for 20-25 minutes or until cooked through.
To the leftover onions add the flour. Cook over a medium heat, then slowly pour in beef stock. Season with salt and thyme, then add a knob of cold butter to finish.
Add the meatballs and pan juices, toss in the sauce and finish with chives.
Mix the minced garlic with parsley and butter. Spread the garlic butter onto roll, and briefly toast in the oven.
Pack each roll with 3 meatballs, then spoon over some extra sauce. Finish with a mountain of finely grated gruyere, then into the oven just until the cheese has melted. Finish with more chives, and that's it! Eat them while they're warm.
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
